Okay folks with this recipe the tips on "how to" are extremely crucial so read up. They make all the difference in the pancake texture.
2 T. butter (melted)
1 T. sugar (I use turbinado)
1 cup buttermilk
1/4 t. salt ( I use Real Salt or Sea Salt)
1/2 t. baking soda
1 t. baking powder
1 and 1/4 c. unbleached flour
Mix melted butter with sugar. Add egg and buttermilk, mix well with whisk. Separately sift or whisk together the remaining DRY ingredients. Go stand by the sink and start a medium trickle of COLD water. Add your dry ingredients to the wet with a rubber scraper (not whisk) and add water as needed to get a thick, lumpy batter. It will usually take about a 1/2 cup of water . Don't mix it until it is uniform, it should be lumpy. Just mix it until all the flour is incorporated. As you make this recipe over and over you will begin to see the subtle changes in texture based on how long you mix the batter. But even if you do over mix it - you will have good pancakes. For perfect pancakes that are not heavy and have a high rise the batter will be thick enough that you need to sort of spread them out when you dump them onto the griddle. Set your griddle to medium heat and only flip the pancake over once the bubbles have begun to form in the middle of the cake. Butter is a good option on the griddle because it makes for a lovely taste and texture, and I for one don't use butter on the pancakes after they are cooked. We like to have ours with yogurt and jam or fresh fruit. We eat them for dinner sometimes too....yum!